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  Recipe Home » Deserts » California Lemon Crunch Dessert
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  California Lemon Crunch Dessert
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 226
Ingredients:

MMMMMCRUST

7 oz Flaked coconut
1 cup Margarine or butter - softened
1/2 cup Brown sugar, firmly packed
1 1/2 cup Quaker Oats, uncooked - (quick or old-fashioned)
3/4 cup All-purpose flour
1/2 cup Chopped nuts
3/4 tsp Ground cinnamon
1/2 tsp Baking soda

MMMMMTOPPING

8 oz Non-dairy whipped topping - thawed
16 oz Lemon low-fat yogurt
2 tsp Grated lemon peel
Instructions:
Heat oven to 350 F. Place coconut in single layer in 13 x 9-inch
baking pan. Bake 18 to 20 minutes or until lightly toasted, stirring
after 12 minutes. Cool completely; set aside. For crust, beat
margarine and brown sugar until creamy. Add dry ingredients; mix
well. Reserve 1 cup coconut for topping; stir remaining coconut into
oat mixture. Press dough onto bottom of ungreased 13 x 9-inch baking
pan. Bake 18 to 20 minutes or until golden brown. Cool completely.
For topping, combine all ingredients, spread evenly over crust.
Sprinkle with reserved coconut, pressing lightly. Cover; chill. Cut
into squares, store covered in refrigerator.

Nutrition Information (1/15 of recipe): * Calories 360 * Fat 24g *
Sodium 230mg * Dietary Fiber 2g

Source: Quaker Oats Prize-Winning Recipes (Carole MacKenzie) Copyright
1994, The Quaker Oats Company Reprinted with permission from The
Quaker Oats Company Electronic format courtesy of Karen Mintzias
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